I am obsessed with red lentils lately. I have a go-to red lentil soup, my curried coconut red lentil soup, but I am trying to figure out other variations. Here is my first new entry into my regular rotation: Creamy Red Lentil Potato!
The thing is red lentils break down and get creamy and with the addition of potatoes and coconut milk, this soup is really, really hearty. Plus, it is super easy to make!
1 cup red lentils
2 small carrots (or 1 big one)
2 cloves of garlic
1 teaspoon dried vegetable powder (if not using, use veg stock instead of water)
2 tablespoons tomato paste
12 small potaotes
Bunch of chives
1 can coconut milk
3 cups of water, plus more to thin out the soup
Salt. to taste
Dice the onion and slice the carrots into rounds. If the carrot is too big, dice it up into similar sizes as the onions. Press the garlic. Add to a soup pot and water or oil sauté until translucent. Add the vegetable broth powder and stir around. Add the tomato paste and stir around until it all smells really good.
Chop the potatoes into bite size pieces and add to the pot. Add the chives, coconut milk, water (or vegetable broth) and a few pinches of salt.
Cover and cook on medium until the red lentils are broken down and the potatoes are soft. If the soup is too thick, add more water. Serve immediately or store and reheat for another day. Yum! Enjoy!